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Sunday, August 31, 2008

Falafel Maker

What is Falafel Maker?

Falafel maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it’s just what’s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

Falafel Recipe

Ingredients:

8 oz (225g) chick peas

1 onion, very finely chopped

1 garlic clove, crushed

1 slice of white bread, soaked in a little water

1/4 tsp. cayenne pepper

1 tsp. coriander, ground

1 tsp. cumin, ground

2 tbsp parsley, finely chopped

salt, to taste

oil for frying

Preparation:

Soak the chick peas overnight.

Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.

Pound or blend the chick peas to a purée.

Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.

Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).

Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.

Drain and serve hot with lemon wedges.

Enjoy this Video: Falafel Guy In Jordan

Falafel Recipes

Falafel can be prepared in a variety of ways even in the middle east. The spices are important and should be personalized to taste.

About Lebanes Recipes Blog

The Lebanese Recipes Kitchen is a food blog offers a range of healthy & home-style Lebanese recipes from savory to sweets. Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.